around this time of the year, sweet potato and pumpkin recipes are EVERYWHERE! we all get bombarded with those recipes left and right. lord knows, i have made my share of sweet potato recipes myself and in my opinion, there are never too many! my first thought was to make sweet potato cookies. those sound good, don't they? but i decided to make scones, something more puffed and filling. for this recipe, i tried my hand at another video, this time more condensed. i had so much fun! it was hysterical editing it, while listening to my kids cutting up in the background. this will be the start of many more short vids to come. now back to the scones. they are exactly what i was looking for. they are sweet, light, extremely tender and melt in your mouth. watch the vid and see how easy they are to make... and how easy they are to eat. 🙂
- 1 sweet potato -
- 1 1/4 cups flour -
- 1 1/2 teaspoons baking soda -
- 1 1/2 teaspoon baking powder -
- 1/2 teaspoon salt -
- 1/2 teaspoon cinnamon -
- 1/2 teaspoon nutmeg -
- 4 tablespoons butter - softened
- 1/4 cup brown sugar -
- 1/2 cup granulated sugar -
- 1/2 teaspoon vanilla -
- 1 egg -
- maple vanilla icing
- 1 cup powdered sugar -
- 1 teaspoon vanilla extract -
- 1 -2 tablespoons maple syrup -
the video tutorial for this recipe is found here.
- preheat the oven to 400 degrees.
- poke the sweet potato with a fork in several places. place on the plate and microwave for about 5 minutes or until tender. once cool enough, slice down the middle and squeeze out the sweet potato into a bowl. blend with a mixer or food processor until pureed. set aside.
- in a medium sized bowl, add the lour, baking soda, baking powder, salt, cinnamon and nutmeg. whisk to blend. set aside.
- in another bowl, add the softened butter and sugars. mix together until creamed. add in the vanilla and egg, blending together as well. mix in the reserved dried ingredients until just mixed.
- add in the reserved sweet potato puree. fold into the batter.
- spoon the batter using a tablespoon or ice cream scoop onto a lined sheet tray.
- bake in the preheated oven for 12 - 15 minutes or until puffed and lightly brown.
- meanwhile, add the powdered sugar, vanilla and maple syrup to a bowl. blend until smooth.
- pipe over the cooled sweet potato scones.